The iconic flavors of Chef Stephanie Izard’s Duck Duck Goat in the comfort of your home! This interactive, DIY meal kit is complete with everything needed to make your very own shrimp and veggie slap noodles and mushroom potstickers. Get ready to roll up your sleeves and put your cooking skills to work! Don’t worry… the hard parts are already done for you which means more time for eating and enjoying! Each kit includes 2 products from Chef Stephanie Izard’s “This Little Goat” line of globally inspired sauces, spices and everything crunches – 1 bottle of This Little Goat went to Hong Kong sauce & 1 bag of This Little Goat went to New York everything crunch.
Since it first opened its doors in the Windy City’s Fulton Market District in 2010, few Chicago restaurants have been so consistently praised—and packed—as Stephanie Izard’s Girl & The Goat. James Beard award-winning chef Izard’s bold, globetrotting flavors defy easy categorization, but every item on her family-style menu is wildly creative and insanely delicious. Izard is renowned as one of America’s best chefs: she won Season 1 of “Iron Chef Gauntlet” and Season 4 of "Top Chef” and took home the James Beard Award for Best Chef Great Lakes in 2013. One of the best restaurants in Chicago, Girl & The Goat was a 2011 James Beard Award "Best New Restaurant” finalist.
Kits Require Home Cooking
This package serves 4 people and includes:
- Shrimp (8 oz.)
- Mushroom Potsticker Filling (6 oz.)
- 6 pcs. Slap Noodle Dough
- Potsticker Wrappers (6 oz.)
- 1 Red Onion
- 1 Japanese Eggplant
- 1 Pt. Grape Tomatoes
- 1 Head Baby Bok Choy
- Pickled Fresnos (4 oz.)
- 1 bunch Mint
- 1 bunch Basil
- 1 bottle This Little Goat Went to Hong Kong (13 oz.)
- 1 bag This Little Goat Went to New York (2.65 oz.)
- Potsticker Dipping Sauce (4 oz.)
This Little Goat went to Hong Kong – Canola Oil, Rice Wine Vinegar, Cane Sugar, Tamari Sauce (Water, Soybeans, Salt, Sugar), Dijon Mustard (Water, Vinegar, Mustard Seed, Salt, White Wine, Fruit Pectin, Citric Acid, Tartaric Acid, Sugar, Spice), Granulated Tamari Soy Sauce (Soy Sauce (Soy Beans, Salt, Sugar) Maltodextrin, Salt), Extra Virgin Olive Oil, Shallots, Ginger, Garlic, Sambal Oelek (Red Chili Peppers, Vinegar, Salt), Salt, Cultured Dextrose, Spearmint, Spices, Molasses
This Little Goat went to New York – Wild Rice, Onions, Sesame Seeds, Canola Oil, Garlic, Poppy Seeds, Sat, Dried Chili Peppers, Rice Flour, Dried Shallots, Dried Chives
Potsticker Dipping Sauce – Soy Sauce, Sesame Oil, Red Wine Vinegar, Chili Oil, Sugar In The Raw
Mushroom Potsticker Filling – Soy Sauce, Shaoxing, Black Vinegar, Canola Oil, Shiitake Mushrooms, Scallions, Green Cabbage, Garlic, Ginger, Abc Sweet Soy Sauce, Chili Oil
Potsticker Wrappers – Korean Flour, Salt, Water
Slap Noodle Dough – Korean Flour, Salt, Water
Baby Bok Choy
Pickled Fresnos – Fresnos, Champagne Vinegar, Sugar, Salt
Instructions / Storage
- Kit ships with ice packs, will not arrive frozen
- Upon arrival place immediately in the fridge
- Shrimp can be kept for 3-5 days in the fridge, or up to 6 months frozen
- Slap noodle dough must be refrigerated after opening
- All produce should be stored in the fridge
- This Little Goat went to New York crunch should be kept sealed and stored at room temperature
Make Mushroom Potstickers
- Remove potsticker wrappers from the packaging, unstack them and place on a clean work surface. Fill a small bowl with cold water.
- Scoop about 1 tablespoon of the potsticker filling in the center of each wrapper, leaving a small border around the edges.
- Dip your finger in the water and wet one half of the outer edge of the wrapper (do not wet the entire outer edge or your dumplings will get soggy). Fold the edges of your potsticker into one another, enclosing the filling and creating a half-moon shape. Gently pinch the center, then fold in from the sides, crimping to enclose the filling. Repeat with remaining filling and wrappers.
- Heat a non-stick pan or wok over medium/medium-high heat and coat with a drizzle of cooking oil. Place your dumplings in an even layer in the pan, making sure they aren’t touching or they may stick.
- Cook, undisturbed, until the bottoms begin to turn golden brown, about 1 minute. Cover with a lid and carefully pour about 1-2 tablespoons of water into the pan, being careful of any steam that may splatter, then cover completely.
- Continue cooking until the bottoms are crisp and deep golden brown and the wrappers turn opaque, about 2-3 minutes more.
- Transfer to a serving plate. Top with fresh herbs and a sprinkle of This Little Goat went to New York everything crunch. Serve alongside dipping sauce.
Hong Kong Shrimp & Veggie Slap Noodles
- Preheat the oven to 375 degrees.
Prep your veggies and shrimp:
- Peel the onion, cut in half lengthwise, then slice crosswise into thin strips.
- Remove the ends from your eggplant, cut in half lengthwise and cut into thin half moons, about ¼-inch thick.
- Remove the end from the baby bok choy and roughly chop.
- Transfer shrimp in a mixing bowl and toss with about 1 tablespoon This Little Goat went to Hong Kong sauce and a pinch of kosher salt. Set aside.
Roast your veggies:
- Toss the onion, eggplant and tomatoes with ¼ cup This Little Goat went to Hong Kong sauce and a pinch of kosher salt.
- Spread veggies in a single-layer on a parchment-lined baking sheet.
- Transfer to the oven and roast until tomatoes begin to burst and eggplant and onion begin to color and soften, about 15-20 minutes.
Slap your noodles:
- Grab one piece of slap noodle dough, flatten the dough slightly, then grab one end in each hand.
- Stretch out the dough and slap it up and down on your kitchen counter, creating a long, flat, wide strip of noodle (when finished they should be about 3-4 feet long!).
- Locate the center of your noodle, create a small hole with your finger and separate the dough down the middle into 2 thinner noodles. Repeat with remaining dough.
Cook the noodles:
- Fill a large pot with salted water and bring to a boil. Fill a large bowl with ice water.
- Place noodles in boiling water and give them a stir to keep them from sticking together.
- Cook until noodles puff up and begin to float, about 1 – 2 minutes.
- Using tongs, transfer cooked noodles to your bowl of ice water, or strain in a colander and transfer to the ice water bath (this will help your noodles stop cooking and remove some of the excess starch, which can cause your noodles to be gummy).
- Once your noodles are cold, spread on a serving plate and drizzle with a bit of oil to prevent them from sticking.
Finish and serve:
- Coat a large skillet or wok with a drizzle of cooking oil and heat over medium heat.
- Once hot, add in the shrimp and sauté until cooked through and longer opaque, about 3-5 minutes. Transfer to a plate (do not wipe out the skillet).
- Add another drizzle of cooking oil to the pan and heat over medium-high heat. If your noodles are still wet, dab them dry to prevent the oil from splattering. Add to your hot pan and let cook, flipping occasionally, until the noodles are golden brown and beginning to crisp up, about 2 minutes.
- Add in the roasted veggie and bok choy, tossing to combine. Continue cooking for about 1-2 minutes more, allowing the boy choy to wilt and flavors to meld. Season to taste with salt.
- Transfer noodles to a serving plate. Top with pickled fresnos, New York everything crunch and torn leaves of fresh mint and basil.
- Dig in!
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